Ponding a la Schiller

Ingredients

• about twelve thin pancakes
• a cylindrical-shaped mould
• raspberry jam or apricot marmalade
• five yolks of eggs
• a pint of milk
• three to four ounces of caster sugar
• half a teaspoonful of vanilla essence

Method

1. 1

   Line a cylindrical-shaped mould, well buttered, with a layer of pancakes.

2. 2

   Cover one side of the remainder of pancakes with raspberry jam or apricot marmalade, roll up each, and cut into inch pieces, and range them in the mould as neatly as possible, with halves of cherries or apricots laid in between the rows of pancakes.

3. 3

   Mix five yolks of eggs with a pint of milk, add three to four ounces of caster sugar, half a teaspoonful of vanilla essence; pour into the mould, stand the mould in a saute-pan with boiling water, cover with buttered paper, and finish cooking in the oven.

4. 4

   It will take about forty-five minutes to cook.

5. 5

   When done turn out.

6. 6

   Coat the whole with apricot marmalade, and send to table with some kind of custard or other light sweet sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 433. The excerpt below is the record exactly as published.

Ponding a la Schiller. — Prepare about twelve thin pancakes made in the usual manner. Line a cylindrical-shaped mould, well buttered, with a layer of pancakes. Cover one side of the remainder of pancakes with raspberry jam or apricot marmalade, roll up each, and cut into inch pieces, and range them in the mould as neatly as possible, with halves of cherries or apricots laid in between the rows of pancakes. Mix five yolks of eggs with a pint of milk, add three to four ounces of caster sugar, half a teaspoonful of vanilla essence

Cook this with the app: pantry check, scaling, and the assistant.